The New “What did you do with your Z today” (with off topic replies) XXXVI

Originally Posted by Leingod Inch to an inch and a half swordfish steak. I can get you a precise weight tomorrow as I have another in my freezer. 30 minutes

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The New “What did you do with your Z today” (with off topic replies) XXXVI

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05-17-2020, 12:21 AM

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vtec to vvel

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Quote:

Originally Posted by Leingod

Inch to an inch and a half swordfish steak. I can get you a precise weight tomorrow as I have another in my freezer.

30 minutes minimum at 130f is standard for swordfish. But for sous vide, you can let it go for 4 hours without any impact to flavor or texture.

4 hours? Nope, I don't have that kind of patience.

All steaks/chicken/pork/fish/frozen pizza for me all go on the grill for about 20 minutes and call it a day.

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